Recipe for Southern Fruit Cake

Pecans (Chopped) (save some of the whole pecan halves to decorated top of cake)

1 ounce

Rose Water (2 tablespoons)

1 tbsp

Cinnamon

1tbsp

Mace

1 tbsp

Nutmeg

1/2 pint

Whiskey

Cooking Directions:

1.

Cream the butter, added the sugar and the well-beaten egg yolks. Mix the spices in the rose water. Use some of the flour to flour the fruit. Add creamed mixture with the fruit and nuts, flour and whiskey and the rose water. Fold in the beaten egg whites last.

2.

Bake in a slow oven (250 degrees) for about 4 hours.

3.

After cake is completely cool, store in a tight container for at least a month before cutting.

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